Ingredients

The following ingredients have 8 Servings
  • 3 ears of corn
  • 8-10 small carrots
  • 1 stalk of celery with leaves, roughly chopped
  • 6 walla walla sweet onions, roughly chopped
  • 1 shallot, minced
  • 2 cloves of garlic, minced
  • 3 small to medium potatoes, washed peeled and diced
  • 4 small to medium red potatoes, washed peeled and diced
  • 1 cup shucked peas, raw
  • 3 Tbsp e.v.o. oil
  • 3 bay leaves
  • 1 tsp fine sea salt
  • 1 tsp fresh cracked black pepper
  • 1 tsp red curry paste
  • 1 tsp yellow curry powder
  • 1 tsp crushed coriander
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • pinch of red chili flakes
  • 1 tsp sriracha sauce
  • 1 Tbsp chopped fresh chives
  • 1 Tbsp grated lemon grass
  • 200 ml whipped cream
  • 100 ml 2% milk
  • 1 Tbsp butter
  • 8 cups vegetable stock
  • Fresh parsley
  • 1/2 cup grated Gruyère
  • Pinch of paprika

Instruction

  • Bring a large pot of water to boil and place corn in. Boil for 15 to 20 minutes and take out. Let cool, shuck kernels from cob and place in a bowl.
  • In a large soup pot or crockpot, heat up olive oil. Sprinkle in chili flakes.
  • Toss in all the vegetables excluding the peas. Saute till onions and shallots are soft.
  • Spoon in the red curry and sriracha sauce, sprinkle in the yellow curry, onion and garlic powder, coriander, paprika, lemongrass, chives, and stir well getting all the spices have coated the vegetables.
  • Pour in vegetable broth and let simmer for about 15 minutes.
  • Take out about 3 ladles of the vegetables and place in a bowl.
  • Take an immersion blender and blend till somewhat smooth. Toss back in the vegetables that you took out and pour in whipping cream and milk.
  • Toss in peas.
  • Let simmer on low for about 20 minutes stirring often to make sure the veggies are not sticking to the bottom of the pot.
  • Take off heat, ladle into bowls, garnish with a sprig of fresh parsley, a sprinkling of grated Gruyère, and a pinch of paprika.
  • Ready to serve.